MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
MANGO CHEESECAKE WITH BASIL LEMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 10h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: 9-inch springform pan
- For the Mango Cheesecake: Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
- Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
- For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.
- Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.
MANGO CHEESE SPREAD
I have to thank Sharon123 for inspiring me to make this!!! If you like this check out her East Indian Cheese Log #48072. I wanted to make this but was snowed in, and made my alternative to it for a Christmas appetizer. And if I must say so quite interesting ! Impressive !!!!!!! You can replace the onions with 1/4 cup powdered sugar and use for topping for French toast or cake Filling!
Provided by Rita1652
Categories Spreads
Time 10m
Yield 1 Party full
Number Of Ingredients 8
Steps:
- Mix all in a food processor to make a nice spread.
- Serve with crackers, toasted Indian bread{Naan}, Grilled chicken, or fresh vegies and fruit.
NO-BAKE MANGO STRAWBERRY CHEESECAKE
Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! -Elizabeth Ding, El Cerrito, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.
Nutrition Facts : Calories 417 calories, Fat 27g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
MANGONADA
Mangonadas are similar to smoothies. They are sweet, salty, tart, and fruity. A definite cool-down drink for those hot summer days. And a great way to use up fresh ripe mangos.
Provided by Yoly
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
- Combine frozen mango, water, and lime juice in a blender; blend until smooth.
- Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.7 g, Fat 1.2 g, Fiber 5.6 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 916.3 mg, Sugar 29.4 g
MANGO-CHUTNEY CREAM CHEESE APPETIZER SPREAD
It sounds very fancy, but this Mango-Chutney Cream Cheese Appetizer Spread with toasted pecans emerges hot and delicious from the oven in about 15 minutes.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 10 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Mix chutney and cumin until blended. Spoon over cream cheese on baking sheet sprayed with cooking spray.
- Bake 15 min.
- Top with nuts.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
NO-BAKE MANGO LIME CHEESECAKE
This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom - and, best of all, it doesn't require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don't have that enzyme; it's destroyed when they're heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using.
Provided by Nik Sharma
Categories cakes, dessert
Time 6h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
- Start the crust: Pulse the crackers in a food processor until they're a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
- Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
- As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
- Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
- Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
- As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
- In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
- When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)
MANGO CHUTNEY CHEESE SPREAD
My co-worker Debbie shared this with us. It's addictive! Although this recipe is similar to others posted, I like this combination of walnuts and dried cranberries. A sprinkling of toasted coconut would be a fun garnish. Cooking time includes chilling time.
Provided by Acerast
Time 12h10m
Yield 1 cheeseball, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all but the chutney and form into a ball.
- Cover with plastic wrap and refrigerate for 12-24 hours.
- Just before serving, cover cheese ball with chutney.
- Serve with assorted crackers, apples slices or celery sticks.
Nutrition Facts : Calories 271.9, Fat 26.5, SaturatedFat 13.2, Cholesterol 63, Sodium 170.4, Carbohydrate 4.7, Fiber 1.3, Sugar 0.9, Protein 6
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